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In this study, 39 different Staphylococcus carnosus strains were analysed for virulence and pathogenicity determinants with regard to their application as starter cultures for the fermentation of meat products. Therefore, the Qualified Presumption of Safety concept of the European Food Safety Authority was used as a guideline to estimate their potential health risk for consumers, with emphasis on...
The focus of this study was the taxonomic identification of a collection of 40 Staphylococcus carnosus strains to the species, subspecies and strain level. These strains were screened for physiological activities suitable for their use as starter cultures, in particular as starter cultures for the processing of raw ham. Consequently, the strains were tested for their ability to grow in Brain Heart...
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